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Lightly salted cucumbers in a bag - instant recipes. Quick pickling of cucumbers in bags

Hello my dear readers! Summer is in full swing and ahead is the season for harvesting vegetables grown in the country or personal plot. Experts promise that this year will be very fruitful. Therefore, the hostesses will have more worries and troubles. We have already eaten fresh cucumbers and today we will prepare lightly salted cucumbers in a bag. In this review, I have collected several simple recipes crispy and flavorful snack.

This cooking method is unique in that it cooks rather quickly. Just a couple of hours, and the snack is ready. For example, vegetables can be pickled just before you go on a picnic. Yes, and for giving this option is acceptable: no extra hassle and worries.

It is very important to choose the right cucumbers for pickling. There are varieties that are only meant to be eaten fresh or in salads. Others can be used for pickling. And here the main thing is not to make a mistake. Take a close look at the fruits. They are white and black.

White-shipped are suitable only for fresh consumption. They should not be salted or marinated. They have a very thick skin and tender, soft flesh. Such greens, after salting or canning, soak, turning into gruel. And a completely different thing is cucumbers, the sharp tops of which are painted in dark color. These varieties have dense fleshy flesh and thin skin. After salting, such fruits will be very tasty and crispy.

Well, in addition to cucumbers, you will need herbs and spices. It can be dill, currant, oak or cherry leaves. In general, there are many options, so feel free to experiment and share the results of your experiments in the comments. And here are the promised step-by-step recipes.

A quick recipe for lightly salted cucumbers in a bag in 5 minutes

This is not a joke, but a real lifesaver. Easier option and you can't imagine. Cucumbers cut into pieces will be salted and soaked with spices in just five minutes. And yes, they are crunchy and delicious.

By the way, an appetizer prepared according to this recipe can be stored in the refrigerator for up to two days (this is the maximum). True, something tells me that it will fly away much faster.

Ingredients:

  • Gherkins - 500 g
  • Garlic - 3 cloves
  • Fine salt - 0.5 teaspoon
  • Dill - a little
  • Ground black pepper - to taste

How to pickle:

Wash greens and lightly dry. Then we remove the “butts” and cut each one into 4-6 parts, as shown in the photo below.

You can also cut the gherkins into rings. Do as you feel comfortable doing.

Cut the peeled garlic into thin slices. Or, alternatively, you can squeeze the cloves through a garlic press.

Pour all this stuff into a bowl. Salt the mass and season with hot pepper. Gently mix everything with a spoon so that the spices are evenly distributed over the cucumbers.

We put everything in a clean plastic bag. The package should be fairly thick and tight to avoid tearing.

We twist the bag so that all the air is released. Then we tie it. Now we need to shake it up a bit. Then we send it to the refrigerator for 5 minutes. We take out a snack, put it on a plate and take a sample. Yes! It's that simple.

Pickling crispy cucumbers with garlic and dill

In this and other options, the addition of fresh herbs is provided. After you rinse and dry it, blotting it with a paper or linen kitchen towel, proceed to chopping dill.

It can be torn with your hands or cut into larger pieces. Some prefer to put the branches whole.

You can try that as well. The main thing is not to chop too much, and this form of dill is not suitable for dry salting.

Yes, and about the gherkins. The best option fruits that are harvested in the early morning are considered. These are the vegetables that the scorching summer sun did not have time to touch. To make sure they are crunchy, try a fresh cucumber before pickling. If it is strong enough, it will turn out flawless.

What you need:

  • Cucumbers - 0.5 kg
  • Chili pepper - half
  • Garlic - a couple of cloves
  • Salt - 1 tablespoon
  • Dill greens - a small bunch
  • Sugar - 0.5 tablespoon
  • Leaves (horseradish, currant, cherry) - 2 pieces each

If you will salt purchased vegetables, first fill the vegetables with ice water and leave them for an hour. This must be done in order for the greens to replenish the moisture lost during storage. Thanks to this, they will be more juicy, elastic and, of course, crispy. For homemade freshly harvested fruits, this step can be skipped.

Try to choose gherkins of the same size. So there is a high probability that they will come out the same in taste and degree of salting

Drain the water and wash the cucumbers well. Cut off their tails. And then prick with a fork. Only not very often, enough times on one fruit.

Cut the washed dill. Also cut the peeled garlic cloves into thin slices. Chilli are chopped into narrow rings.

Be careful when grinding spicy pepper. Be careful not to accidentally touch your face with your hand, otherwise a burn is guaranteed. It is better to carry out this operation in latex gloves.

We put vegetables and herbs in a bag with a zip fastener. Add salt and sugar here. If you like a slight sourness, add a little more lemon juice.

Remove as much air from the package as possible and seal tightly. After intensively shake the bag with the contents a couple of times: this will help the spices to be evenly distributed.

We leave our salting in the kitchen on the table for about an hour. And then keep it in the fridge for about an hour.

Do not forget to periodically shake the packaging with the contents.

After the time has elapsed, put the hot gherkins with a pod of red pepper on a plate and serve. And we crunch yummy for both cheeks.

Cooking salted cucumbers in 2 hours in the refrigerator

This variant of pickling with mustard and garlic turns out to be unusually tasty. It has spicy notes. One aroma of this snack causes a frantic appetite in others.

Speaking of garlic. You can put whole peeled slices or chop them. If you like the second option, then you can pass through a garlic press or cut into thin slices. To prepare a snack, you will need the following products:

  • Cucumbers - 500 g
  • Sugar - 0.5 teaspoon
  • Garlic cloves - 2 pieces
  • Crushed black pepper - a little
  • Salt - 0.5 tablespoon
  • Mustard powder - 2 teaspoons
  • Parsley and dill greens - several branches each

How to salt:

Wash the vegetables thoroughly under running cold water. If time permits, you can put them in a colander to drain excess liquid. Then we remove the “butts” and cut each fruit into 4 parts, as shown in the photo. So the cucumbers will pickle faster.

We shift the workpiece into a bowl. Here we will combine all the components, mix, and only then send them to the package.

Add sugar and salt to the cucumber quarters. There also chopped garlic cloves, chopped herbs and mustard powder. You can put a couple of chili rings for spiciness.

Mix all the ingredients thoroughly and pour into a strong plastic bag. Now you need to shake vigorously.

If you are afraid that the bag will tear, take a second one and put it on over the first one.

We send the workpiece to the cold for a couple of hours. Try to shake the bag at least twice during this time. This will speed up the pickling process.

How to salt lightly salted cucumbers in a bag so that they are crispy

By the way, greens prepared according to this recipe are not only tasty, but also beautiful. They do not darken, so they look very similar to fresh ones.

And also, take a tighter plastic bag. Otherwise, during intense shaking, you will have to catch gherkins all over the kitchen. The sight is not for the faint of heart.

For reference: do you know that salted gherkins are an excellent “cure” for poor appetite? And this snack is rich in zinc, so it must be present in the diet of those suffering from diabetes and cardiovascular diseases.

Pickle Recipe:

  • Cucumbers - about a kilo
  • Salt - 1 tablespoon
  • Green dill (can be replaced with parsley) - a bunch
  • Sugar - 1 teaspoon
  • Garlic - 3 cloves

How and what to do to be crispy:

We thoroughly wash the greens and cut off their “butts” (do this on both sides). My dill, parsley and remove with a towel excess water, and then chop the greens with a knife.

We place cucumbers with dill in a strong plastic bag. Also salt and sugar. Add finely chopped garlic.

Never use iodized salt for salting. And the sea is not suitable for this either. Take coarse rock salt.

Tie the bag tightly and shake vigorously several times. And then put the bundle in the refrigerator.

It is more convenient to salt in the evening. The next morning you will have the most delicious and tender salted cucumbers ready. Take a sample and enjoy!

Video recipe for quick pickling cucumbers in a bag

Love spicy notes? Then lightly salted cucumbers in a bag with spices are what you will definitely like. It is very easy to prepare. Yes, and with the ingredients you will not have problems. However, you can see for yourself. And this video recipe will help.

How appetizing they are. Trust me, as soon as you open the package, you will feel it. So be sure to try this appetizer.

Additional Tricks

Skillfully selected spices and spices will help brighten up the taste of the appetizer. Lavrushka, cloves, allspice and bitter pepper are very good in this case. From the greens, basil, tarragon, etc. will do.

Just remember the golden rule: the amount of spices and herbs should not exceed 5% of the weight of cucumbers. Otherwise, you will get a glut of aromas. As a result, you will not feel the taste of the cucumbers themselves.

All the recipes above are dry salting without brine. Some believe that if there is no marinade, nothing good will come of it. Believe me, this is an unjustified doubt. Being in a sealed cellophane package, cucumbers evaporate moisture. Each time you shake the bag, the spices coat the gherkins evenly. In tandem with cucumber juice, spices reach their goal faster.

By the way, if possible, experiment a little. For example, gherkins can be salted with tomatoes. It will come out even tastier. And most importantly, there is such a variety: someone likes cucumbers more, and someone likes tomatoes. In general, options for every taste.

Pickled cucumbers in a bag are not only amazing tasty snack. And they can also be served with various side dishes: boiled potatoes (especially young ones), rice, pasta, etc. They are in perfect harmony with meat - barbecue, chops, meatballs, fried chicken or fish. They also go to some soups: pickle, hodgepodge or okroshka.

I am sure that today's article with recipes fast food salted cucumbers will be useful for you. And your gherkins will turn out well. And in order not to lose these recipes and valuable tips, I advise you to click on the buttons of social networks. I take my leave: see you again!

In June, when summer begins to generously offer real fresh vitamins from the garden, the season for picking cucumbers starts, strong, fragrant, filled with sunshine. It's time to cook salted cucumbers with garlic, with dill, spicy herbs. This is an excellent summer appetizer for any table, it is served with meat, fish, garnish, and simply as an independent dish.

Every experienced housewife has her own unique way, how to cook crispy salted cucumbers. A super popular recipe even among novice cooks - pickled cucumbers in a bag dry salting . You should definitely try this appetizer, because it is:

  • simple and convenient (no containers or even brine required);
  • fast (readiness in 1-6 hours, depends on the recipe);
  • amazingly tasty and flavorful.

How to do quick pickled cucumbers in a food bag for every taste - classic and gourmet, you can find out from the following recipes and a photo to them.

Pickled cucumbers in a bag

What will be required:

  • 1 kg of fresh cucumbers;
  • 1 st. a spoonful of salt;
  • 1 teaspoon of sugar;
  • 2-3 cloves of garlic;
  • 30-50 g of dill greens.

How to cook

It is advisable to take small cucumbers of the same size, so they will reach readiness faster. They need to be washed, cut off the edges. Then you need to put the vegetables in a bag and add the washed dill, preferably finely chopped, so that there is more flavor. Next, you need to put chopped garlic, salt, sugar, tie a bag and shake vigorously to mix everything evenly.

The deed is done, it remains to remove the package in the refrigerator for 6 hours so that the cucumbers retain their crispy properties. Under the influence of salt, vegetables will release moisture and will be salted in their own juice. If such a dish is made in the evening, then by morning it will be ready.

The finished snack should be stored in the refrigerator (if it was not possible to master it at one time), but its shelf life is limited - a maximum of 2 days. For this reason, you should not cook such food for the future. It is better to experiment a little, adding new spices and herbs each time.

You can spice it up by adding coriander, allspice, or fresh hot pepper, as well as horseradish. Gourmets will appreciate the greens of cilantro, basil, celery, the smell of currant or cherry leaves. By supplementing the cooking recipe with different ingredients, you can constantly get a new taste.

There is another recipe for lightly salted cucumbers, crispy and fragrant- a way to cook them without brine, but with vinegar. The peculiarity of this method is quick recipe and excellent taste. Cucumbers will be ready in 2 hours.

Salted cucumbers "Expresso" in two hours

List of products and spices:

  • 1 kg of fresh small cucumbers;
  • 1 st. a spoonful of table vinegar (9%);
  • 1 st. a spoonful of coarse salt;
  • 0.5 teaspoon of sugar;
  • 2-4 cloves of garlic;
  • Dill sprigs;
  • horseradish leaf, currant - to taste.

Cooking method

Washed small cucumbers must be cut lengthwise into 2-4 parts and folded into a bag. Grated garlic and finely chopped greens should be mixed with the rest of the ingredients, added to the cucumbers. Then you need to seal the bag, shake thoroughly until the spices are completely mixed and place in the refrigerator. Lightly salted cucumbers will be ready in two hours.

Advice! If you want to speed up the process and take a sample after half an hour, you need to cut the cucumbers finely, and leave the bag warm.

Options quick pickled cucumbers dry method are very similar. The main difference is how to cut vegetables and what seasonings to take. The nuance of the following recipe is the use of mustard.

Watch the video! Salted cucumbers in 2 hours

Lightly salted cucumbers with gourmet mustard

Ingredients:

  • 1 kg of fresh cucumbers;
  • 0.5-1 st. a spoonful of coarse salt;
  • 2-4 cloves of fresh garlic;
  • sprigs of dill, parsley;
  • a mixture of peppers, coriander - to taste;
  • 1-2 teaspoons of mustard powder.

Salting method

Cucumbers are washed and cut into 2 cm circles, small ones - into four parts. Garlic and herbs are crushed, spices are mixed in a food bag and cucumbers are added. The tied bag is shaken vigorously to mix the vegetables with the spices. In an hour they will be salted and acquire an excellent spicy taste.

  1. To make a cucumber appetizer a success, green vegetables need to be chosen young and thin-skinned. If they were stored for more than a day and wilted, to restore water balance they are soaked for an hour cold water.
  2. Salt should not be iodized, but ordinary, only coarsely ground, so that the fruits remain crispy.
  3. Depending on your taste preferences, seasonings can be very different, but you should not add them all at once. It is better to choose 2-3 options, otherwise the dish will have an incomprehensible, oversaturated taste.
  4. Some recipes use vegetable oil.

Conclusion

Taking advantage of the joys of summer and preparing a seasonal snack is not difficult at all. In addition, it is nice to show imagination and please loved ones with culinary masterpieces.

Watch the video! Salted cucumbers, the fastest recipe

In contact with

Everything is changing, and even the usual cooking technologies are simplified so much that one can only be surprised! This also applies to homemade pickles, so you will be interested to learn about pickling cucumbers in a bag - a way to pickle cucumbers tasty and easy! No need to conjure over the marinade, no need to sterilize jars and lids, but only have a burning desire to cook a fragrant snack!

Pickling cucumbers in a bag is also called dry salting. This method allows you to deliciously pickle cucumbers for a very a short time and get your favorite salted cucumbers in just an hour or two! Therefore, this method of salting has gained unprecedented popularity.

For quick pickling of cucumbers “dry”, it is enough to know the basic recipe. The basic recipe is so simple that even a child can reproduce it!

How to pickle cucumbers in a bag

Ingredients

  • - 1 kg + -
  • - taste + -
  • — several large teeth + -
  • - 1 tbsp. l. + -
  • - 1 tsp + -
  • Tarragon - a few sprigs + -

Cooking

1. Fruits small size(preferably about the same) wash and cut off the ends. With a toothpick, we make several deep holes in each cucumber. We put the vegetables in a tight bag made of food-safe polyethylene.

2. Umbrellas of dill, together with the seeds, grind in the palms, crumple the tarragon sprigs, peel the garlic and cut into plates. Spread the spices and herbs on top of the cucumbers, add salt and sugar.

3. We tightly tie the bag with all the components and begin to rub them together with our hands through a film of plastic containers. After all, how to salt cucumbers simple ambassador, if you carefully do not mix them with salt and the rest of the ingredients of this salting?

4. We put a bag of cucumbers in another bag and leave it alone when room temperature for 2-3 hours. Periodically, every 30-40 minutes, shake the polyethylene container and mix its contents. After 3 hours, we move our future salted cucumbers to the refrigerator, otherwise they may peroxide and become too salty and soft.

5. After 8-10 hours, pickles in a bag will be ready to serve! Bon appetit!

How delicious to pickle cucumbers in one or two hours?

So quickly you can get your favorite snack in a dry way, moreover, using the basic recipe for pickling cucumbers in a bag!

The quick recipe differs from the basic one only by cutting the main product. For fleeting pickling, we not only pierce the cucumbers with a toothpick, but also cut each fruit into 2-4 parts along the fibers. We fall asleep with herbs and spices and leave in a warm place for fermentation. After a couple of hours (if you are patient) the appetizer is ready, although after an hour you can taste it!

Pickled cucumbers in a bag in their own juice

This is a great way to make a stunning appetizer! We do everything the same as in the previous recipe, just add a couple more fruits, chopped on a coarse grater. These extra cucumbers are the ones you rejected.

Pickles in this case have a mild taste and incredible aroma! And creative housewives then use this cucumber shavings to prepare a summer pickle, and besides the “shavings”, there are all the spices and seasonings for this soup. But remember that the soup does not need additional salt!

How to pickle cucumbers in a bag is not a difficult science. But in every science there are axioms, and this one also has its own axioms-rules. We share:

* Cookie Tips

  • For pickling cucumbers in a package, you need to choose young, thin-skinned cucumbers of a light green color. Small pimples and the elasticity of the fruit will only improve the taste and crunchiness of the pickles.
  • If your cucumbers are not “straight from the garden”, then soaking them in water for a couple of hours will restore their freshness.
  • Be sure to cut off the ends of the fruit. Firstly, all nitrates accumulate there; secondly, vegetables are salted faster.
  • Spicy spices, such as black peppercorns and powder, red pepper, etc., only make the pickles softer, and therefore they should be added strictly dosed. It is better to sprinkle with pepper already ready-to-eat pickles.
  • Do not stuff plastic containers too tightly! Leave space for good mixing of cucumbers with spices and salt, as well as for air circulation.
  • To the standard herbs that are included in the basic recipe, add oak leaves and bark, currant and cherry leaves. The composition of the substances in the leaves contains tannin components, which are impregnated with cucumbers, becoming crispy and dense.
  • Salt for pickling cucumbers is used only stone! It is not recommended to use iodized, because iodine gives a taste - this is, firstly, and secondly, iodine softens the flesh of vegetables and they peroxide.
  • Using the dry salting method, you can pickle zucchini, cauliflower inflorescences, garlic, carrots, onions, mushrooms, herring and other fish.

Listening to the advice of experienced masters for pickling cucumbers in a bag, as well as general recommendations for preparing pickles, you will never fail. Not only all family members, but also all connoisseurs of your culinary masterpieces will come running to your lightly salted snack!

It is not known who first came up with the idea of ​​cooking lightly salted instant cucumbers in a bag, but this idea is brilliant.

Through trials, our culinary specialists have determined some rules, thanks to which pickled quick-cooking cucumbers in a bag turn out really “fast”. So:

  • Cucumbers are best soaked for at least a couple of hours in cold water, so they will be crispy;
  • In order for the salt to penetrate the cucumbers faster, they can be pricked with a fork, cut off the ends, or simply cut lengthwise or across - the smaller the pieces, the faster the cucumbers will pickle;
  • Garlic for salted cucumbers (if it is in the recipe) is better to take young, it is more tender and fragrant;
  • Spices (black pepper, allspice) should preferably be ground in a mortar immediately before cooking;
  • Salt - strictly coarse, not "Extra" and not iodized!
  • Even if this is not in the recipe, it is advisable to leave the package with cucumbers and spices for at least an hour at room temperature, and only then put it in the refrigerator - the pickling process will go much more fun.

There are few rules, ingredients too, and there are only one or two recipes, however, each of them is good in its own way, and everyone can have time to try this cucumber summer. Let's get started!

Lightly salted cucumbers in package No. 1

Ingredients:
1 kg cucumbers
1 tbsp coarse salt,
1 bunch of dill.

Cooking:
For pickling, it is better to take medium-sized cucumbers, but if you are lucky to get "horses", cut them across into two or three parts. Cut off the tips of whole cucumbers, chop the dill. Put the cucumbers and dill in a tight plastic bag and cover with a tablespoon without a hill of salt. Tie up the bag, you can put it in the second for strength. Shake the bag well to mix all the ingredients and put it in the refrigerator for 6-8 hours. Shake the bag a couple of times while the cucumbers are salted. Ready! Add a couple of garlic cloves for more flavor.

Lightly salted cucumbers in the package No. 2

Ingredients:
1 kg cucumbers
2 tbsp salt,
1 tsp Sahara,
3-4 garlic cloves,
sprigs of parsley and dill - to taste.

Cooking:
Cut the washed cucumbers lengthwise into 4 parts and place in a bag. Coarsely chop the garlic cloves, chop the greens. Put in a bag with cucumbers, add salt and sugar and tie the bag. Shake to mix well and place the bag in the refrigerator for 5-6 hours.

Lightly salted cucumbers in the package No. 3

Ingredients:
1 kg cucumbers
1 des.l. salt,
2-3 garlic cloves,
greenery,
ground black pepper, Bay leaf, dried paprika - to taste.

Cooking:
Rinse the cucumbers well, cut off the ends and cut in half or quarters lengthwise. You can add parsley, horseradish leaves, currants and cherries to a bouquet of greens, but dill in lightly salted cucumbers should be a must! Rinse the greens, shake off the water and chop. Finely chop the garlic, you can skip a part through a press. Add spices and seasonings to taste. Put all the products in a strong plastic bag, tie, shake to mix everything, and leave at room temperature for a couple of hours.

Lightly salted cucumbers in a bag with tomatoes (lightly salted salad)

Ingredients:
500 g cucumbers
1-2 tomatoes
½ bunch of parsley
½ bunch dill,
5 peas of allspice,
½ tbsp salt,
1-2 garlic cloves,
a pinch of sugar.

Cooking:
Wash cucumbers and cover with cold water. While they are soaking, chop the garlic, greens, put in a bag and add salt and sugar. Wipe the cucumbers, cut off the tips, cut in half or quarters lengthwise and put in a bag. Stir until the salt and spices evenly coat the cucumbers. Cut a strong tomato into large slices and put in a bag. Stir gently and leave at room temperature for a couple of hours.

Lightly salted cucumbers in the package "Fragrant"

Ingredients:
1 kg small cucumbers,
1 head of garlic
1 tbsp salt,
1 tsp Sahara,
1 bunch dill,
any greens - at will.

Cooking:
Soak cucumbers in cold water for 2 hours. Before salting, wipe each dry, cut off the ends and prick with a fork. Chop the dill and herbs, cut the garlic cloves in half. Put cucumbers and herbs with garlic in a bag, sprinkle with salt and sugar, tie tightly and shake well. Leave at room temperature for a couple of hours, then refrigerate for another 1-2 hours.

Salted cucumber salad

Ingredients:
1 kg cucumbers
1 tbsp without a hill of salt
3-4 garlic cloves,
½ tsp Sahara,
1 tsp table vinegar,
1 tbsp vegetable oil,
1 bunch of greens (dill, parsley required, the rest to taste),
coarsely ground black pepper, dried paprika - to taste.

Cooking:
Wash the cucumbers, cut off the tips and cut lengthwise into 2 or 4 pieces. Chop the greens, finely chop the garlic. Put all the prepared ingredients, seasonings and spices into the bag, tie the bag and shake well so that the cucumbers are salted evenly. Leave for an hour at room temperature, then refrigerate for 2-3 hours.

Almost all recipes are designed for 1 kg of cucumbers. This is no accident. Lightly salted instant cucumbers in a bag can be stored in the refrigerator for no more than 3 days, then they become lethargic and oversalted. However, such yummy is unlikely to stay in the refrigerator for a long time.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

My mother always considered herself a good housewife, as she knew how to cook dinner and make any preservation. She adopted many recipes from her mother, and already learned some from her friends and acquaintances, this is how her culinary arsenal of recipes was formed. But, as soon as she got a laptop, as well as the Internet in the country and free time, she immediately began to rebuild and change the family menu, which now mainly consists of modern and very interesting dishes. After all, I want to try and cook this and this, and such and such.

As a result, when I visit my parents, I don’t even know how my mother will surprise me today. This is especially interesting in the summer, when the beds are full of vegetables and herbs, and every day mom tries to cook something new and interesting.

On my last visit, my mother especially surprised me - I have never seen such a recipe. Imagine delicious, crunchy lightly salted cucumbers that can be cooked in a dry way. Yes, you thought right, not in a jar of brine, but in a bag, filling the fruits with salt and spices. As for me, the technology is much simpler, and the salting process is faster.
Pickled cucumbers in a bag fast way- recipe of the day.




Ingredients:
- cucumbers (preferably young ones) - 1 kg
- salt of medium grinding sea or table salt - 1 - tbsp. without a slide
- greens (parsley, dill) - a bunch
- garlic - 2-3 cloves




For such pickling, we choose strong cucumbers, if they are large, then cut them in half. For whole fruits, just cut off the tips on both sides. We wash the fruits well and dry them with a towel (you do not need to pre-soak in cold water for a couple of hours). Cut in half lengthwise.




We sort out the greens, discard the dried ones, and rinse the fresh ones with cold water. Then dry with a towel and chop finely with a knife.
Peeled from dry scales, cut the garlic into slices or pass through a press.




We put the cucumbers in a plastic bag, add chopped herbs and garlic, as well as salt.




We tie the bag, put it in another bag and shake it well several times so that the contents are mixed more evenly.




Now we put the bag in a cold place for about 6-8 hours.




Then we taste the cucumbers, if they are salted the way you like, then we transfer them to a storage container. If the degree of salting is insufficient, then we keep it in the bag for a few more hours.




Bon appetit!